Typically eaten either hot with a broth or cool with a dipping sauce (known as ‘mentsuyu’), soba noodles are undoubtedly a staple dish in Japan. Notoriously healthy, soba noodles are made from buckwheat flour, and are served everywhere from local fast food diners to specialty noodle restaurants. Like ramen and udon, the best type of soba are the noodles which are freshly handmade! Ever wondered how to make them? If you are visiting Tokyo, you can learn this traditional skill by joining a hands-on soba making class in Tokyo. Discover the essential ingredients and regional varieties as you master a new noodle-y skill! From preparing the fragrant dough to kneading and cutting it with precision, learn the traditional techniques of how to make soba buckwheat noodles for yourself during a soba making class in Tokyo. The best part, of course, is eating your delicious handmade soba noodles at the end of a Tokyo soba making class! That’s as fresh as noodles possibly get.